Monday, November 25, 2013

Apple Pumpkin Coffee Cake

I was at the store and saw the Apple Pumpkin candle.  The sweet cashier tried to interest me in it.  Oh, I was interested all right, but that candle didn't get to hitch a ride home with me.

Drove by the apple orchard and hand selected a bushel for munching and for applesauce.  Oh and they were selling mums for $1.50.  I was instantly giddy and snagged one at that price.  Ok, maybe eight.

Once home, I re-arranged my cupboards to squeeze both crock-pots into the back of the cupboard to facilitate organization in the front of the cupboard.  You know, so the pans in front might actually, maybe possibly be put away in at least a partially semi-organized fashion, hopefully.   And somehow the springform pan was left on the counter.

The Pickles went to bed and my mind wandered to the morning and what would breakfast plans be, so THIS wouldn't happen again.

Checked the fridge.  Yep, still had that leftover pumpkin waiting for the perfect moment.

All the pieces had already fallen into place.

Ya'll:  This cake was meant to be.

(So were the mums.  I know it.)

Apple Pumpkin Cake

(Based on this recipe, which is wonderfully delicious in its original version.  Be sure to try it, too!)
1 cup old fashioned rolled oats
1/4 cup, plus 2 teaspoons rice flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup light brown sugar, divided
1/4 cup mini chocolate chips
1/2 cup chopped pecans
1 1/2 teaspoons cinnamon, divided
2 eggs
1/2 cup granulated sugar
1/2 cup pumpkin puree
2 teaspoons vanilla extract
2 large apples, peeled, cored, chopped
1/4 teaspoon allspice
Pinch of ground cloves

Preheat oven to 375 degrees Farenheit.  Lightly grease a springform pan and set aside.

Place rolled oats in a food processor or blender and process until they resemble flour.  

In a small bowl, combine 2 teaspoons rice flour, 1 teaspoon cinnamon, 1/4 cup brown sugar, pecans, chocolate chips, set aside.
In a large bowl, combine rolled oat flour, 1/4 cup rice  flour, baking powder, salt, 1/2 teaspoon cinnamon, allspice and cloves.

Whisk eggs, granulated sugar, remaining 1/4 cup brown sugar.  Add pumpkin and vanilla and stir to combine.  Stir into flour mixture.
Pour half of pumpkin mixture into prepared pan, top with half of apples, and half of nut/chocolate chip mixture.  Repeat layers.
Bake for 30-35 minutes.  Allow to cool completely.

(Oh by the way, this beats the candle any day.  We had our delightful scent and ate it, too!)  


  1. Do you mean 1/2 Cup of pumpkin puree? I'm thinking of making sounds great! LK

    1. Yes! 1/2 cup pumpkin purée! Thanks for catching that! This is a very rich, sweet cake. Hope you like it!